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Flavorful Turkey and Zucchini Meatballs Recipe
Looking for a low-calorie dish that doesn’t compromise on flavor? These turkey and zucchini meatballs are here to save the day! Packed with lean protein and hidden veggies, they make for a healthy dinner option that even the pickiest eaters will enjoy. Plus, they’re incredibly easy to whip up, making them perfect for busy weeknights.
Explore a combination of beef and turkey meatballs for a twist.
If you’re trying to eat lighter but still want something satisfying, these meatballs offer the best of both worlds. The zucchini adds moisture and a subtle sweetness, while the ground turkey keeps the dish lean. Whether served over pasta, in a sub, or on their own, you won’t be able to resist coming back for more.
Pair with an egg roll in a bowl for a complete meal.
Healthy Turkey and Zucchini Meatballs
Flavorful Turkey and Zucchini Meatballs Recipe
Course: Dinner Prep, Low-Calorie Prep MealsCuisine: ItalianDifficulty: Easy4
servings10
minutes25
minutes180
kcalThese turkey and zucchini meatballs are tender, juicy, and bursting with flavor. The combination of ground turkey and grated zucchini creates a delightful texture that makes them a wholesome alternative to traditional meatballs. Ideal for those seeking low-calorie options without sacrificing taste.
Ingredients
1 pound ground turkey
1 medium zucchini, grated and excess moisture squeezed out
1/4 cup breadcrumbs (whole wheat for a healthier option)
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt, adjust to taste
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil for cooking
Marinara sauce for serving (optional)
Directions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a large bowl, combine the ground turkey, grated zucchini, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, pepper, and red pepper flakes. Mix until well combined.
- Form Meatballs: Scoop out portions of the mixture and roll them into meatballs, about 1 to 1.5 inches in diameter, placing them on the prepared baking sheet.
- Bake: Bake in the preheated oven for 20-25 minutes, or until they are cooked through and golden brown.
- Serve: Serve the meatballs with marinara sauce over pasta, in a sub, or on their own. Enjoy!
Key Prep Tips:
- Grate and Drain Zucchini: Grate the zucchini finely and squeeze out excess water with a clean kitchen towel to prevent soggy meatballs.
- Even Mixing: Combine all ingredients gently but thoroughly to avoid overworking the mixture, which can make the meatballs tough.
- Uniform Size: Use a cookie scoop or spoon to create evenly sized meatballs for consistent cooking.
- Non-Stick Baking: Line the baking sheet with parchment paper or grease it lightly to prevent sticking.
- Flavor Boost: Let the meatball mixture rest for 10 minutes before shaping to allow flavors to meld.
Suggested Variations:
- Seasoning Swaps: Add Italian herbs, paprika, or cumin to customize the flavor profile.
- Cheese Filling: Stuff each meatball with a cube of mozzarella for a gooey surprise.
- Gluten-Free Option: Use almond flour or crushed pork rinds instead of breadcrumbs.
- Sauce Pairing: Serve with marinara, tzatziki, or a light lemon-yogurt sauce for variety.
Serving Suggestions:
- Low-Calorie Base: Serve over zucchini noodles, spaghetti squash, or a bed of sautéed spinach.
- Balanced Plate: Pair with a mixed green salad or roasted vegetables for a complete meal.
- Meal Prep: Store meatballs in airtight containers and reheat as needed for quick lunches or dinners.
- Appetizer Option: Serve with toothpicks and a dipping sauce for a party-friendly snack.